# Components:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk
14 - 3 cups cooked chicken, shredded (rotisserie or poached)
15 - 1 cup frozen peas
→ Cheddar Biscuit Topping
16 - 1 1/2 cups all-purpose flour
17 - 2 teaspoons baking powder
18 - 1/2 teaspoon baking soda
19 - 1/2 teaspoon salt
20 - 1/2 teaspoon black pepper
21 - 6 tablespoons cold unsalted butter, cubed
22 - 1 cup sharp cheddar cheese, grated
23 - 3/4 cup cold buttermilk
# Method Steps:
01 - Set the oven temperature to 400°F (200°C).
02 - In a large ovenproof skillet or baking dish, melt butter and olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Incorporate minced garlic, dried thyme, parsley, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Sprinkle all-purpose flour over the vegetables and stir constantly, cooking for 2 minutes to eliminate raw flour taste.
05 - Gradually add chicken broth and whole milk while stirring to prevent lumps. Bring to a simmer and cook until mixture thickens slightly, approximately 4 to 5 minutes.
06 - Mix shredded chicken and frozen peas into the sauce. Remove from heat.
07 - In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black pepper.
08 - Incorporate cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
09 - Stir in grated cheddar cheese, then add cold buttermilk, mixing gently just until combined to form the biscuit dough.
10 - Drop heaping spoonfuls of the biscuit batter evenly over the chicken filling.
11 - Bake for 30 to 35 minutes until biscuits are golden brown and cooked through, and the filling is bubbling.
12 - Allow casserole to rest for 5 minutes prior to serving.
